Delicious chocolate chip cookies with creamy Nutella in the center.
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These are like regular chocolate chip cookies that you love but with a creamy Nutella center that just makes them so special - totally next level!
If you love Nutella, these are going to be your new favorite cookies.
I love that these cookies have a nutty flavor from the creamy chocolate hazlenut spread.
The key to making these is freezing little blobs of Nutella which will make it super easy to stuff chocolate chip cookies.
🧂 Ingredients
Here's what you'll need to make chocolate chip cookies stuffed with Nutella:
- Nutella
- unslated butter
- light brown sugar
- vanilla extra
- egg
- all-purpose flour
- cornstarch
- baking powder
- salt
- semi sweet chocolate chips (mini)
- milk chocolate chips
This is meant to be a brief overview of the Nutella chocolate chip cookies recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Use a small cookie scoop to portion out the Nutella onto a parchment-lined baking sheet. Freeze for 45-minutes.
- Beat the butter and sugar together until fluffy.
- Add in the egg and vanilla extract.
- In a large bowl, whisk together the flour, salt, baking soda and cornstarch.
- Incorporate half of the dry ingredients into the wet ingredients until just combined. Then add the rest of the dry ingredients.
- Stir in the chocolate chips.
- Use a large cookie scoop to portion the cookie dough. Push the frozen Nutella into the center of the cookie dough and be sure the cookie dough completely envelopes the hazlenut spread.
- Bake for 15-18 minutes at 350F until golden brown.
Equipment
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- Measuring Spoons
- Liquid Measuring Cup and Dry Measuring Cups
- Parchment Paper
- Stand Mixer or hand-held electric mixer
- Mixing Bowls
- Baking Sheets
- Small Cookie Scoop
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⏲️ Storage
To Store: Cookies can be stored in an airtight container for 5-6 days. (These are my favorite airtight containers.)
To Freeze: Portion the cookie dough on a baking sheet and flash freeze for one hour. Place all the frozen cookie dough balls into a freezer bag. Seal tight and label. Frozen cookie dough will last up to 3 months.
Cookies can be baked from frozen (they will need a little bit more time.
Baked cookies can also be frozen. I like to double bag the cookies before freezing. Baked cookies will last 3-4 weeks in the freezer.
⭐ Tips
✔️ Don't skip the salt - it helps bring out the chocolate flavor in both the Nutella and the chocolate chips.
📖 Variations
We recommend that you try our Nutella stuffed cookies for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- For a super decadent cookie, replace the mini chocolate chips with chocolate chunks.
- Add ½ cup of chopped hazelnuts into the cookie dough batter.
😋 Similar Recipes
Next time, try one of these tasty recipes:
- Double Chocolate Toffee Cookies
- Chocolate M and M Cookies
- Chewy Double Chocolate Cookies
- Chocolate Chip Peanut Butter Oatmeal Cookies
- Chewy M&M Brownie Cookies
You might also like this recipe for Nutella Cheesecake Dip from Jersey Girl Cooks.
📋 Nutella Stuffed Chocolate Chip Cookies
Not ready to make these yummy chocolate cookies yet? Don’t forget to pin the recipe for later.
When you do make it, please comment and leave me a ⭐⭐⭐⭐⭐ rating below; it totally makes my day!
Nutella Stuffed Chocolate Chip Cookies
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Ingredients
- 12 teaspoon Nutella
- ¼ cup unsalted Butter room temperature
- ⅓ cup light brown sugar packed
- 1 teaspoon Vanilla
- 1 egg medium
- 1 ⅓ cup all-purpose flour. scooped and leveled
- ¾ teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk chocolate chips
- ½ cup mini semi-sweet chocolate chips
Instructions
- Use a small cookie scoop to portion out the Nutella onto a parchment-lined baking sheet. Freeze for 45-minutes.
- Beat the butter and sugar together until fluffy.
- Add in the egg and vanilla extract.
- In a large bowl, whisk together the flour, salt, baking soda and cornstarch.
- Incorporate half of the dry ingredients into the wet ingredients until just combined. Then add the rest of the dry ingredients.
- Stir in the chocolate chips.
- Use a large cookie scoop to portion the cookie dough. Push the frozen Nutella into the center of the cookie dough and be sure the cookie dough completely envelopes the hazlenut spread.
- Bake for 15-18 minutes at 350F until golden brown.
Equipment
- Parchment Paper
- Small Cookie Scoop
Donna says
These cookies look delicious! I would am going to make them for my grandchildren.
Michelle Bauer says
I have never tried making a stuffed cookie before but these sound super tasty.
Linda Kish says
I am making these for my daughter in law. She loves Nutella and she is pregnant, so she doesn't have to count calories now.
Tiffany says
Such a great recipe!